Quick Fried Rice

Better-than-takeout fried rice that's best with leftover cold rice.

• 3 cups cooked rice, cold (day-old is best)
• 2 large eggs, beaten
• 1 cup frozen peas
• 1 carrot, finely diced
• 3 tbsp soy sauce
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tbsp cooking oil

Instructions

1. Cook the eggs. Heat 1 tbsp oil in a large skillet over medium-high heat. Scramble the eggs, then move them to a plate.
2. Cook the vegetables. Add the remaining oil, the carrot and garlic, and stir-fry 2 minutes. Add the peas for 1 minute.
3. Fry the rice. Add the rice, breaking up clumps, and let it sit a minute between stirs so it toasts.
4. Season. Stir in the soy sauce, eggs and green onions. Taste and add more soy sauce if needed.

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